Prepare the filling:
- heat a small casserole & melt the butter
- at the same time add the flour & mix it to a paste
- add the warm milk to thicken
- leave to cool & added the feta cheese (grated)
- add the origano (optional)
- keep stirring till the texture is even & creamyPrepare the baking tin:
- with a small brush dampen the tin with a little olive oil
- line the tin with 3-4 layers of filo pastry, brushing each one lightly with olive oil
- spead the bechamel filling evenly into the tin
- cover the bechamel with another 3-4 layers of filo pastry brushed lightly with olive oil
- to seal the pie, take the pastry edges & roll inwards creating a crust
- score the pastry surface to create even squares (portions)
- place the baking tin on the lower level of your oven
- bake at 160 degrees for 40 minutes
- increase the temperature to 180 degrees & bake for another 15 minutes or until the pastry is golden brown** serve warm or at room temperature** accompany with a green salad**optional
- add 100 grams of finely chopped ham & parsley to the bechamel filling